Blueberry Sauce

One summer my boyfriend and I picked 10 pounds of blueberries. We couldn’t resist. It was an excellent season for blueberries and the price was unbeatable.

I got creative on how to use up these blueberries. This was my first summer out of college and my culinary skills started to amp up. I made a pie for the first time! I admit I did use store bought crust. But the filling was delicious!

I also made blueberry sauce and topped it on cheesecake. Yes I did use a store bought crust for the cheesecake as well. Those were the old days. I am a different person now.

This blueberry sauce can be topped on practically any dessert. Pancakes, waffles, cheesecake. You can also gently pool it on top of the frosting of a cupcake or sneak it in between a layered cake. It will set up nicely in the fridge, or you can serve it warm.

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Blueberry Sauce

This blueberry sauce can be paired with practically any dessert. You can top it on pancakes, waffles, cake frosting, and cheesecake. The possibilities are endless.

Prep Time2 minutes mins

Cook Time10 minutes mins

Total Time12 minutes mins

Ingredients

• 2 cups blueberries
• ¼ cup sugar
• 1 tablespoon fresh lemon juice
• 2 tablespoons water
• 2 teaspoons cornstarch

Instructions

• Combine blueberries, sugar, and lemon juice in a sauce pan on medium-low heat.* When the sugar is melted, increase heat to medium. Stir often until the mixture starts to boil gently.
• In a small bowl, whisk together water and cornstarch. Add mixture to saucepan, and bring to a boil again.
• Reduce heat to medium-low and simmer for about 5 minutes.
• Let cool and top it on your favorite dessert.

Notes

Blueberries: You may use fresh or frozen blueberries. If frozen, no need to thaw. Adjust the sugar depending on your taste.

Simmering time: If I’m using frozen blueberries, I like to add those to the pot first and let the heat of the pan thaw them slightly. I add the sugar after about 3 minutes.